Tagliatelle in Salmon and Fennel Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g taliatelle
- 1 tuber fennel
- 1 large carrot
- 1 medium onion (s)
- 1 small clove garlic
- 125 g salmon
- 300 ml cream
- 150 ml white wine
- 3 tablespoon parmesan, finely grated
- 1 teaspoon, heaped dill
- basil
- Soup powder, to taste
- salt and pepper
- 6 cocktail tomatoes
- Salt water for the tagliatelle
Print Recipe
Pin Recipe Instructions
- Finely chop the onion, cut the fennel into fine strips and the carrot into julienne. Dice the salmon and halve the cocktail tomatoes.
- Sweat the onion in butter until translucent, add the carrot and fennel and sweat for 5 minutes. Deglaze with white wine and let reduce briefly. Pour in the cream and spices, stir in the parmesan. Simmer for about five to ten minutes so that the carrot and fennel cook.
- In the meantime, bring the water for the tagliatelle to the boil and add the pasta to the water. Now add the salmon to the sauce and let it steep. I only add the tomatoes for the last two minutes so they don`t overcook.
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